Position Title: Part-Time Cook (Temporary)
Department: Dining
Services
Reports to (Title): Executive Chef
# Direct Reports: 0
Parameters: ?FT ?PT
Primary Location: ? Main Campus
Flex Work (Hybrid) Eligible: ?Yes ? No
Remote Eligible (100%
off campus): ? Yes ? No
Classification: Hourly, Part Time
Job Profile #: 000213
Hourly Rate:
$18.32
Benefits Eligibility: No
The Part-Time Cook (Temporary) will accurately and efficiently prepare,
portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and
Special/Catered Events. The general responsibilities of the position include those listed below, but the University may identify
other responsibilities of the position.
MAJOR DUTIES AND RESPONSIBILITIES
- Prepares
and cooks to order foods that may require short preparation time - May prepare food and serve customers at an a la
carte and may operate a grill station - Prepares food in accordance with current applicable federal, state and
corporate standards, guidelines and regulations to ensure high-quality food service is provided - Reads food
orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to
instructions - Provides the highest quality of service to customers at all
times - Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving
and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating
establishments - Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment
to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or
fish for culinary use - Tastes products, reads menus, estimates food requirements, checks production, and keeps
records in order to accurately plan production requirements and requisition supplies and Equipment - May clean and
sanitize work stations and equipment and must follow all Regulatory rules and procedures - Attends all allergy and
foodborne illness in-service training - Complies with all HACCP policies and
procedures. - Reports all accidents and injuries in a timely manner
- Complies with all safety
and risk management policies and procedures - Participates in regular safety meetings, safety training and hazard
assessments - Attends training programs (classroom and virtual) as designated
- May
move and lift foodstuffs and supplies and prepare meals for customers requiring special diets
JOB
REQUIREMENTS
Education
Associate’s degree (AA) or two-year equivalent preferred, but not
required.
Experience
- Willingness to be open to learning and
growing - Maturity of judgment and behavior
- Maintains high standards for work areas and
appearance - Maintains a positive attitude
- Ability to work a flexible schedule
helpful - Must comply with any dress code requirements
- Must be able to work nights, weekends
and some holidays - Attends work and shows up for scheduled shift on time with satisfactory
regularity
Skills/Aptitude
- Presents self in a highly professional manner to others
and understands that honesty and ethics are essential - Ability to maintain a positive
attitude - Ability to communicate with co-workers and other departments with professionalism and
respect - Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers,
customers, and client representatives - Ability to use a computer
- Good working knowledge of
food preparation - Requires familiarity of kitchen equipment
- Must be able to read and follow
a recipe unsupervised
Physical Requirements
- Close vision, distance vision,
peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses - Significant
walking or other means of mobility - Ability to work in a standing position for long periods of time (up to 8
hours) - Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally
lift/move 40 pounds
Financial Responsibility
Assists the Executive Chef and Sous Chef with recording
financial transactions within established guidelines and safeguards
Supervision
N/A
Special Knowledge
Knowledge of kitchen tools for use in the preparation of food
SPECIAL WORKING CONDITIONS
- None
Marymount University is an equal
opportunity employer. Marymount University does not discriminate on the basis of race, color, national origin, sex, age, disability,
religion, sexual orientation, gender identity and expression, marital status, pregnancy, veteran status or any other protected bases under
applicable federal and local laws and regulations in any of its programs or its activities, including employment and admission. The
university also expressly prohibits any form of sex discrimination and sexual misconduct including sexual harassment, dating and domestic
violence, rape, sexual assault, sexual exploitation and stalking in any of its programs or activities, including employment and admission.
For more information, please visit: https://marymount.edu/student-life/health-wellness/title-ix-2/
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